Easy Cranberry Pear Chutney | Vegan, Gluten-Free, Refined Sugar-Free
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Easy Cranberry Pear Chutney | Refined Sugar-Free, Vegan, Gluten-Free

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 cups

This Easy Cranberry Pear Chutney is made without using white sugar, and can be made in advance, stored in an airtight container in the fridge for several weeks. Make a double or triple batch to give away!

Ingredients

  • 1 large red onion finely chopped
  • 1/2 tsp fresh ginger grated
  • 1/2 cup organic raisins
  • 4 cups fresh cranberries
  • 1/3 cup pure maple syrup
  • 1 1/4 tsp ground cinnamon
  • ground clove a pinch
  • 1/2 cup water spring or filtered
  • 2 organic pears peeled, cored and chopped
  • 1 tsp organic lemon zest from 1 lemon -- must be organic so that you don't eat the pesticides from the skin
  • 2 tbsp lemon juice from 1/2 lemon
  • extra-virgin olive oil for cooking

Instructions

  1. In a large pot over medium heat, add some olive oil and sauté the minced onion for about 5-6 minutes to develop flavours.

  2. Add the ginger, raisins, and cranberries, and cook for 2 more minutes.

  3. Add the maple syrup, cinnamon, clove and water.  Bring to a boil, mixing a few times, then lower temperature to low, cover and let simmer for 20 minutes.

  4. Add the pears, mix and cook another 10 minutes. In the last 3 minutes, add the lemon juice and stir.

  5. Remove from heat, crush the cranberries with a potato masher, mix lemon zest in and put into containers. 

Recipe Notes

I made mine mildly spiced, so it's not overpowering, but still has a little 'bite'.

Keep in the fridge in closed airtight containers, up to 4 weeks. You can also can these to be shelf-stable.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 337kcal | Fat: 2g | Sodium: 17mg | Potassium: 566mg | Carbohydrates: 82g | Fiber: 12g | Sugar: 40g | Protein: 2g | Vitamin A: 2.3% | Vitamin C: 38.4% | Calcium: 8.6% | Iron: 7.5%